Going to the Belgian Grand Prix was definitely a life highlight. Wandering through Spa-Franchochamps and exploring the track was such a thrill. A trip to remember!
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For this year’s Belgian dinner, we made a lovely Leek Tart with a crumbly crust and luxurious leek filling paired with a crunchy tart Vineyard Salad.
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A complex and satisfying salad with sweet apple slices and grapes alongside savory bacon balancing a base of bitter greens.
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A simple savory tart perfect for lunch or a light dinner served with a bright crunchy salad.
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I love the tart-sweet combination of crunchy veggies marinated in cider vinegar with a little sugar.
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This is one of those dishes that is so much more than the sum of its parts. Not to say that potatoes cooked in butter aren’t basically the best thing ever all on their own, but with a layer of creamy cooked leeks, nutmeg and thyme, and a crispy outer layer of perfectly crisp fried potato, this is next level.
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The combination of perfectly melted onions, herbs, and wine smells heavenly as this comes out of the oven.
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These little gems have the perfect balance of crunchy exterior and moist soft interior. They are simple, and they are delicious. They can be served on their own or with a little side of homemade mayonnaise or your choice of dip.
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For the race this year I made a recipe out of a little recipe book I got at Beer Fair when I visited Belgium a few years ago. The recipes are all in French and Flemish, so I did my best to get it accurately translated!
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This year I am continuing working through Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP.
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This is a simple bright salad with the extra crunch of toasted croutons and a kick of garlic.
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“To experience the truly Belgian addiction, make sure to serve a small bowl of homemade mayonnaise, strongly flavored with mustard, to dip your frites in and a fresh pint of beer to wash it all down”
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